Paški Sir – Pag Island Sheep’s Cheese

Paški sir (pronounced “pahsh-kee seer”) is Croatia’s most renowned artisanal cheese, hailing from the windswept island of Pag on the Adriatic. Its fame comes from the island’s unique environment: a cold, saline wind called the bora carries sea spray onto the grazing pastures. Only the hardiest herbs thrive on this salt-dusted soil – sage, immortelle, fennel, and others – and the native Pag sheep feed on these fragrant plants. The result is sheep’s milk that tastes richly of the island itself. When transformed into cheese, these coastal herbs impart a subtle herbal saltiness to Paški sir.

This hard, granular cheese typically ages 60 days to 18 months and develops a dense, crystalline texture not unlike Parmesan. The rind is naturally yellowed from the sun and often rubbed with oil. On first bite, Paški sir seems salty and sharp, but then gives way to a warm savory fullness with hints of herbs and a slight sweetness. It smells of hay and salt air. Local lore even credits centuries of tradition: Pag shepherds have made similar cheeses since ancient times, and today six dairies still follow strict rules (including a 2019 PDO designation) to ensure authenticity. Paški sir wheels often carry little stickers or branding to certify origin.

In Croatia, Paški sir is served as a highlight of any cheese plate. Its firm texture invites slicing into wedges or shaving over dishes. Popular pairings are dried figs or a tart fig jam – the sweetness wonderfully balances the cheese’s salt. Drizzles of local olive oil and a glass of white wine (Pošip or a fresh Istrian Malvazija) bring out the flavors. At home, Croatians might eat Paški sir simply with olives, prosciutto, and bread. Chefs grate it over seafood risotto or pasta in place of Parmesan. However you eat it, Paški sir offers a clear taste of Pag’s rugged sea air and sun-baked herbs, capturing the very landscape of its origin in each bite.